Description
This Baked Spaghetti Frittata with Veggies is a hearty and flavorful dish combining cooked spaghetti, fresh vegetables, and a rich egg mixture, baked to perfection for a delicious and nutritious meal. Perfect for breakfast, lunch, or dinner, this recipe offers flexibility with ingredients and makes excellent leftovers.
Ingredients
Pasta
- 115 grams spaghetti, dry (roughly 2 oz. or 2 cups cooked)
Egg Mixture
- 4 large eggs
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/8 tsp ground pepper
- 1/4 cup parmesan, freshly grated
Vegetables and Aromatics
- 2 cloves garlic, minced
- 1/2 a small shallot, thinly sliced
- 1/2 a large bell pepper, cored and chopped
- 2 cups kale
Others
- 2 Tbsp olive oil, divided
- 1 cup marinara sauce (or other tomato sauce)
- 2 Tbsp goat cheese
- Optional garnish: fresh thyme or basil
Instructions
- Cook Spaghetti: Bring a pot of water to a boil and cook spaghetti according to package directions until al dente. Drain well and stir with 1 tablespoon of olive oil to prevent sticking. Set aside.
- Prepare Egg Mixture: In a large bowl, whisk together the eggs, dried thyme, salt, and ground pepper. Stir in freshly grated parmesan cheese and set aside.
- Preheat Oven: Set your oven to preheat at 350°F (175°C) to ensure it’s ready for baking later.
- Sauté Aromatics: Heat the remaining 1 tablespoon of olive oil in a 10-inch oven-safe skillet over medium heat. Add minced garlic and sliced shallots, sautéing for about 2 minutes until fragrant and translucent.
- Cook Vegetables: Add the chopped bell pepper and kale to the skillet. Cook for about 5 minutes, stirring frequently, until the vegetables are tender but still vibrant in color.
- Combine Spaghetti and Sauce: Reduce heat to low. Add the cooked spaghetti and marinara sauce to the skillet, stirring well to combine all ingredients evenly.
- Add Egg Mixture: Spread the ingredients evenly in the skillet. Pour the whisked egg mixture over everything, tilting and moving the pan around to ensure the egg covers all ingredients thoroughly.
- Add Cheese and Bake: Crumble goat cheese evenly over the top. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are fully set, the top is lightly browned, and the edges of the spaghetti get slightly crispy.
- Serve: Remove from oven carefully. Garnish with fresh thyme or basil and optionally drizzle a little extra olive oil over the top. Cut into halves or quarters and serve immediately.
Notes
- LEFTOVERS: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, adding a drizzle of olive oil if dry.
- SERVINGS: The recipe serves 2, but can be easily scaled up or down. Plan about 2 eggs per serving for best results.
- RECIPE MODIFICATIONS: Substitute kale with spinach, arugula, or swiss chard. Replace bell peppers with cherry tomatoes, mushrooms, zucchini, or broccoli. Use onions instead of shallots if preferred.
- Use any marinara or tomato sauce you like—store-bought or homemade works well.
- Swap goat cheese for feta, cheddar, mozzarella, or gruyere as desired.
- For a gluten-free version, simply use gluten-free spaghetti.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
